Triple Chocolate Cake.
You can cook Triple Chocolate Cake using 20 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Triple Chocolate Cake
- It’s of cake (chocolate).
- Prepare 2 cups of white sugar.
- You need 1 3/4 cups of all-purpose flour.
- It’s 3/4 cup of unsweetened cocoa powder.
- It’s 1 1/2 teaspoons of baking soda.
- It’s 1 1/2 teaspoons of baking powder.
- You need 1 teaspoon of salt.
- Prepare 2 of eggs.
- It’s 1 cup of milk.
- It’s 1/2 cup of vegetable oil.
- Prepare 2 teaspoons of vanilla extract.
- Prepare 1 cup of boiling water.
- You need of frosting (chocolate buttercream).
- Prepare 3/4 cup of butter.
- It’s 1 1/2 cups of unsweetened cocoa powder.
- It’s 5 1/3 cups of confectioners' sugar.
- It’s 2/3 cup of milk.
- You need 1 teaspoon of vanilla extract.
- Prepare of lace (white chocolate).
- You need 2 of Ghirardelli White Chocolate Baking Bar (4 oz).
Triple Chocolate Cake instructions
- Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design..
- I cut up the chocolate into very small pieces to minimize the melting time..
- Melt the white chocolate using a double-broiler..
- Trace the design on the wax paper. I flipped the paper to avoid potential chemicals from the pen I used. I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature, the chocolate spread flat and didn't hold a thin shape like I wanted..
- Place the white chocolate lace in the fridge overnight..
- Preheat oven to 350 °F. Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me)..
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand..
- Don't worry if the batter is slightly runnier than you expected, I ended up having a very dense, moist cake. Pour it evenly into the pans..
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely..
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency..
- Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate..
- Frost the outside of the cake..
- Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake..
- Refrigerate for 15+ minutes to help everything set in place and serve :).
